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Cookbook of the Year
Hugh Fearnley-Whittingstall, The River Cottage Meat Book
Cookbook Hall of Fame
Paula Wolfert, Couscous and Other Good Food from Morocco
Asian Cooking:
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King WINNER
Revolutionary Chinese Cookbook by Fuchsia Dunlop
The Seventh Daughter: My Culinary Journey from Beijing to San Francisco by Cecilia Chiang with Lisa Weiss
Baking and Dessert:
A Baker's Odyssey by Greg Patent
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart WINNER
Pure Dessert by Alice Medrich
Cooking from a Professional Point of View:
Bistro Laurent Tourondel: New American Bistro Cooking by Laurent Tourondel and Michele Scicolone
The Fundamental Techniques of Classic Cuisine by The French Culinary Institute with
Judith Choate WINNER
Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto
Entertaining:
Dish Entertains by Trish Magwood WINNER
Great Bar Food at Home by Kate Heyhoe
Welcome to Michael's: Great Food, Great People, Great Party! by Michael McCarthy
Americana:
The Glory of Southern Cooking by James Villas
A Love Affair with Southern Cooking by Jean Anderson WINNER
Rosa's New Mexican Table by Roberto Santibanez
General:
Chez Jacques: Traditions and Rituals of a Cook by Jacques Pépin
Cooking by James Peterson WINNER
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman
Healthy Focus:
The EatingWell Diet by Jean Harvey-Berino with Joyce Hendley and the Editors of EatingWell WINNER
Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Your Cooking by Heidi Swanson
The Wine and Food Lover's Diet: 28 Days of Delicious Weight Loss by Phillip Tirman
International:
The Country Cooking of France by Anne Willan WINNER
Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
Two Meatballs in the Italian Kitchen by Pino Luongo and Mark Strausman
Reference:
Food: The History of Taste edited by Paul Freedman
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by
Rowan Jacobsen WINNER
The Story of Tea: A Cultural History and Drinking Guide by Mary Lou Heiss and Robert J. Heiss
Single Subject:
Laura Werlin's Cheese Essentials by Laura Werlin
The River Cottage Meat Book by Hugh Fearnley-Whittingstall WINNER
Vegetable Harvest by Patricia Wells
Wine and Spirits:
The House of Mondavi: The Rise and Fall of an American Wine Dynasty by Julia Flynn Siler
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich WINNER
To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle by George M. Taber
Writing on Food:
American Food Writing: An Anthology with Classic Recipes edited by Molly O'Neill
Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver WINNER
Rethinking Thin: The New Science of Weight Loss-and the Myths and Realities of Dieting by Gina Kolata
Photography:
The Country Cooking of France by Anne Willan; Photographer: France Ruffenach WINNER
Crust by Richard Bertinet; Photographer: Jean Cazals
Egg by Lyndsay and Patrick Mikanowski; Photographer: Grant Symon
Cookbook of the Year
Fish Forever:The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson
Jane Grigson Award (Tie)
Beans: A History by Ken Albala
To Cork or Not To Cork: Tradition, Romance, Science and the Battle for the Wine Bottle by George M. Taber
Design Award
Egg Publisher: Flammarion (Distributed by Rizzoli)
American:
Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe
A Love Affair with Southern Cooking by Jean Anderson
The Pastry Queen Christmas: Big-hearted Holiday Entertaining, Texas Style by Rebecca Rather and Alison Oresman - WINNER
Bread, Other Baking, and Sweets:
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader and Lauren Chattman - WINNER
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart
Pure Dessert by Alice Medrich
Chefs and Restaurants:
Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto - WINNER
Pier by Greg Doyle, Grant King, and Katrina Kanetani
Compilations:
Baking Boot Camp: Five Days of Basic Training at the Culinary Institute of America by The Culinary Institute of America and Darra Goldstein
Chocolates and Confections: Formula, Theory, and Techniques for the Artisan Confectioner by The Culinary Institute of America and Peter P. Greweling - WINNER
Mark Bittman's Quick & Easy Recipes from the New York Times by Mark Bittman
First Book (The Julia Child Award):
Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake by Elizabeth Falkner
Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto - WINNER
Sweet Myrtle and Bitter Honey by Efisio Farris and Jim Eber
Food Photography and Styling:
Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist by A.J. Rathbun - WINNER
Rosa's New Mexican Table by Roberto Santibanez
Food Reference/Technical:
Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolates by Clay Gordon
Food: The History of Taste by Paul Freedman - WINNER
Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen
General:
Chez Jacques: Traditions and Rituals of a Cook by Jacques Pepin
Cook with Jamie: My Guide to Making You A Better Cook by Jamie Oliver - WINNER
Cooking by James Peterson
Health and Special Diets:
Allergy-Free Cookbook by Alice Sherwood
Cleveland Clinic Healthy Heart Lifestyle Guide & Cookbook by Bonnie Sanders Polin and Frances Towner Giedt
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman - WINNER
International:
Sweet Myrtle and Bitter Honey by Efisio Farris and Jim Eber
The Country Cooking of France by Anne Willan
Turquoise by Greg and Lucy Malouf - WINNER
Literary Food Writing:
Beans: A History by Ken Albala
Julia Child by Laura Shapiro - WINNER
The Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg
Single Subject:
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson - WINNER
The Story of Tea: A Cultural History and Drinking Guide by Mary Lou Heiss and Robert J. Heiss
Vegetables: Recipes and Techniques from the World's Premier Culinary College by The Culinary Institute of America
Wine, Beer, or Spirits:
Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist by A.J. Rathbun
IMBIBE! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich
The World Atlas of Wine by Hugh Johnson and Jancis Robinson - WINNER
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